1. Bring a pot of salted water to a boil and cook tortellini according to package directions minus 1–2 minutes. Drain and reserve 1/4 cup pasta water.

2. Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper and sear in batches until browned, about 1–2 minutes per side. Remove steak and set aside.

3. Reduce heat to medium and add butter to the skillet. Melt butter and stir in minced garlic, cooking until fragrant, about 30 seconds.

4. Pour in heavy cream and scrape up browned bits from the pan. Stir in Parmesan cheese and Italian seasoning and simmer until sauce thickens, about 3–4 minutes.

5. Add cooked tortellini and toss to coat. If the sauce is too thick, stir in reserved pasta water until desired consistency.

6. Return steak to the skillet and simmer for 2–3 minutes to meld flavors. Taste and adjust seasoning with salt and pepper.

7. Remove from heat and garnish with chopped parsley before serving.